Filet Mignon Roast With Roasted Winter Vegetables Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 1/2 pounds fingerling potatoes, halved

2 tablespoons olive oil

2 yams, peeled and chopped

2 large parsnips, peeled and chopped

1 head of garlic, cloves separated and peeled

2 cups crimini mushroom, cleaned and stemmed

1 (6-pound) whole beef tenderloin (filet mignon)

6 cloves garlic, minced

1 pound mini carrots, well cleaned

2 red onions, quartered

2 bunches mini beets, scrubbed, tops trimmed and halved

3 tablespoons olive oil

Kosher salt

3 tablespoons minced rosemary leaves

2 tablespoons freshly ground black pepper

4 tablespoons stone-ground mustard

Kosher salt and freshly ground black pepper, to taste

2 tablespoons minced fresh rosemary

1 butternut squash, peeled and chopped

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